Name: Breakfast Sausage Braid Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 10-ounce tube refrigerated pizza dough; 12 ounce ground breakfast sausage (cooked and crumbled); 4 eggs; 2 tablespoons milk; 1/2 teaspoon black pepper; 1/4 cup diced red bell pepper; 1 cup shredded cheddar cheese; 2 tablespoons butter (melted)

There’s something so comforting about waking up to a warm, flaky pastry filled with savory breakfast flavors. This Breakfast Sausage Braid Recipe combines hearty sausage, fluffy eggs, and melty cheddar inside a beautiful braided crust—it’s as much a feast for the eyes as it is for your taste buds.

A long braided pastry with golden-brown crust sits centered on crinkled white parchment paper over a white marbled surface. The pastry shows an even pattern of dough strips crossing over the filling inside, with small green parsley leaves sprinkled on top. To the right, part of a white egg tray holding five whole white eggs is visible. The bottom left corner shows a stack of white plates and a cut bunch of fresh green herbs, adding subtle color contrast. The overall scene has a bright, fresh look with natural light highlighting the textures and colors softly. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Breakfast Sausage Braid Recipe
Top Tip
How to Serve Breakfast Sausage Braid Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Breakfast Sausage Braid Recipe

Why You'll Love This Recipe

I’ve made this breakfast sausage braid more times than I can count, especially when I have guests over for brunch. It’s impressive without being complicated, and the flavors are just spot on every time. Honestly, it makes breakfast feel a bit fancier without turning into a big production.

Beautiful Presentation: The braided shape looks stunning, perfect for when you want to wow without spending hours decorating.
Hearty and Flavorful: Sausage, eggs, peppers, and cheese make for a winning combo that hits all the right breakfast vibes.
Quick to Prepare: With ready-made pizza dough and simple steps, you can have this on the table in under 40 minutes.
Customizable: Once you get the hang of the braid, you can swap fillings easily to suit your taste or what's in your fridge.

The image shows four sandwich slices laid out on a white marbled surface, each sandwich cut horizontally to reveal the inside. Each slice has three clear layers: a soft white bread outer layer, a middle layer filled with scrambled lightly yellow eggs with small bits of red peppers mixed in, and a bottom layer packed with cooked, crumbled light brown sausage. Small green herb pieces are scattered lightly on top of the bread and on the white marbled surface. The texture of the bread looks airy and soft, while the egg filling appears fluffy and creamy. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Breakfast Sausage Braid Recipe shines because the ingredients balance rich, savory elements with a tender, buttery crust. Each one plays a key role in flavor and texture, plus it’s all pretty accessible at your local store.

Flat lay of a tube of pale, smooth pizza dough partially unrolled on a white ceramic plate, a small white bowl filled with crumbled cooked breakfast sausage in rich brown tones, three whole uncracked brown eggs, a small white bowl with bright diced red bell pepper, a small white bowl containing creamy pale yellow milk, a small white bowl of finely ground black pepper, a small white bowl heaped with shredded sharp cheddar cheese in vibrant orange, and a small white bowl holding melted golden butter, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Refrigerated pizza dough: Using pre-made dough saves so much time and bakes up golden and flaky—a perfect base for braiding.
Ground breakfast sausage: Cooked and crumbled sausage provides the meaty, well-seasoned punch that makes this dish so satisfying.
Eggs: Scrambled eggs add fluffiness and bind the savory flavors inside the braid.
Milk: A splash of milk keeps the eggs tender and creamy; don’t skip this little touch!
Black pepper: Just a bit gives a subtle kick without overpowering the fillings.
Red bell pepper: Adds a sweet crunch and fresh color contrast that brightens every bite.
Shredded cheddar cheese: Melts deliciously over the eggs and sausage for that gooey, irresistible layer.
Melted butter: Brushing this on after baking gives the braid a beautiful sheen and extra richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with the fillings in this Breakfast Sausage Braid Recipe—it's super flexible. Whether you want it spicier, vegetarian, or packed with extra veggies, there’s room for your twist.

Spicy variation: I once swapped the mild sausage for spicy chorizo and added jalapeños—it was a hit at my weekend brunch party!
Vegetarian option: You can replace sausage with sautéed mushrooms and spinach for a rich, meat-free braid.
Cheese swaps: Experiment with mozzarella, pepper jack, or even a sprinkle of feta for a different flavor vibe.

Step-by-Step: How I Make Breakfast Sausage Braid Recipe

Step 1: Prep your base

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper—that helps the braid bake evenly and prevents sticking. Then, unroll your refrigerated pizza dough onto the parchment and gently press it into a neat rectangle. This will be your canvas for the braid filling.

Step 2: Cook your sausage and eggs

Cook 12 ounces of ground breakfast sausage in a skillet until nicely browned and crumbly. Meanwhile, whisk together your eggs, milk, black pepper, and diced red bell pepper in a bowl. Pour that mixture into a hot skillet and scramble until just set. Trust me, don’t overcook the eggs here; you want them soft and fluffy.

Step 3: Layer the fillings

Scatter the cooked sausage evenly down the center third of your dough rectangle. On top of that, spread the scrambled eggs, then sprinkle over all the shredded cheddar cheese. This layering keeps everything cozy inside once you braid it up.

Step 4: Cut and braid the dough

Using a pizza cutter or sharp knife, slice the dough on each side of the filling into 12 to 15 strips. Then, fold the dough strips alternately over the filling—left, right, left, right—creating a beautiful braided look. This part can feel tricky at first, but take your time; it’s easier than it looks and super satisfying to see it come together.

Step 5: Bake and finish

Pop your braid into the oven for about 20 minutes, until the crust is golden brown and puffed up. When it’s done, brush melted butter over the top for extra shine and richness. Serve it warm, and watch everyone swoon!

Top Tip

From my experience, the biggest game-changer when making this Breakfast Sausage Braid Recipe is not rushing the braid step. Taking your time ensures the dough doesn’t tear and the filling stays snug inside.

Pre-cook fillings well: Fully cooking your sausage and eggs first prevents undercooked pockets inside the braid and keeps baking time perfect.
Use a pizza cutter: It makes slicing even strips in the dough so much easier and quicker than a knife.
Chill dough if needed: If your dough feels too warm and sticky, pop it in the fridge for 10 minutes before braiding; it’s easier to handle when cool.
Don’t overfill: Keep your filling to the center third to avoid leaks and to help with neat braiding.

How to Serve Breakfast Sausage Braid Recipe

breakfast sausage braid - Serving Suggestion

Garnishes

I like adding a sprinkle of fresh chopped parsley or chives on top after baking—it adds a pop of color and a bright, herby note that cuts through the richness beautifully. A side of tangy salsa or a drizzle of hot sauce also livens it up if you enjoy a little heat.

Side Dishes

For sides, I often serve this braid with fresh fruit salad to balance the savory richness. Roasted potatoes or a light green salad are great too, making it a complete breakfast or brunch without feeling too heavy.

Creative Ways to Present

Once, I made mini individual sausage braids using smaller dough rectangles for a brunch party—it was fun and everyone loved grabbing their own portable pastry. I’ve also tried brushing the braid with an egg wash before baking for a shiny, golden finish that’s a bit fancier.

Make Ahead and Storage

Storing Leftovers

Leftover braid stores well in an airtight container in the fridge for up to 3 days. I usually slice it before storing, so reheating a portion is quick and easy without heating the whole thing.

Freezing

I’ve had good luck freezing the braid whole. After baking and cooling, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat in the oven to crisp it back up.

Reheating

To bring leftovers back to life, I pop slices in a toaster oven or conventional oven at 350°F for about 10 minutes. This helps keep the crust flaky and the filling warm without drying it out, unlike the microwave which can make the crust soggy.

Frequently Asked Questions:

Can I make the Breakfast Sausage Braid Recipe ahead of time?

Yes! You can prepare the braid up to the braiding step, then cover and refrigerate it for a few hours before baking. Just add a few extra minutes to the bake time if baking straight from the fridge.

What if I don’t have pizza dough?

You can use puff pastry as a substitute, though it’ll be a bit flakier and lighter in texture. Just thaw the puff pastry and follow the same layering and braiding technique.

Can I add vegetables to the braid?

Absolutely! Diced bell peppers are already in the recipe, but you can add sautéed mushrooms, spinach, or even onions to bulk it up and add nutrients — just make sure they’re cooked and drained well to avoid sogginess.

How do I know when the braid is done baking?

You’ll want your braid to be golden brown on top and baked through, which usually takes about 20 minutes at 350°F. The crust should be crisp and the filling hot when you cut into it. If it’s browning too fast, loosely cover it with foil and continue baking until done.

Final Thoughts

This Breakfast Sausage Braid Recipe is one of those dishes that feels special yet stays so approachable. I love how it brings together familiar flavors in a fun, eye-catching way—perfect for when you want to treat yourself or impress friends without stressing out. Give it a try, and I think you’ll find it becoming a go-to for mornings that deserve something a little extra.